Of course, it’s just very primal and soothing to watch this process as well, but the most important thing about rotisserie cooking is the self-basting that can be achieved via this process. One of the most prominent benefits of rotisserie cooking is that the meat bastes in its own juices as it spins. One of the best tricks, however, is to put it on the rotisserie. There are tricks of course to prevent that, like injecting the pork, etc. The majority of the pork butt (it’s actually cut from a hog’s shoulder, not its rear end) is pretty lean, and the long cook times required to get it tender will oftentimes make it dry as well. What Is the Best Way To Keep Pulled Pork Moist? For this recipe, we’re wrapping the pork after 6 hours of smoke, so the cook time will be reduced. That’s a ballpark estimate and will depend on a number of things, but generally speaking that’s what you should plan on. Unwrapped, with the traditional low and slow style cooking, you can expect about 1.5 to 2 hours of cook time for each pound of pork. Keep in mind that with this method you won’t achieve a super crusty bark like you would if you were going a more traditional method, but this is some seriously tender and juicy pork. Some folks swear by the hot ‘n fast method and while I do love that style of cooking for my Memphis style ribs, I prefer low and slow for pork shoulder.Īgain, this is personal preference, and with this smoked rotisserie pork shoulder we’ll be rolling pretty slow.
This depends on who you ask it’s a very subjective question to be sure. What Is the Proper Way To Smoke a Pork Butt? So, start with a shoulder that’s as well marbled with intramuscular fat as possible. The key for this recipe, like for any recipe, is to start with great ingredients. Most grills these days either come with or offer a rotisserie as an option.
You can use just about any grill that has a rotisserie.
Why not combine the two and create a pork shoulder that self-bastes and stays moist, while taking on some amazing apple and hickory wood smoke? I’m also enamored with rotisserie cooking. Today we’re going to combine two of my favorite styles of cooking in what is at the very least non-traditional BBQ, but trust me-it’s outstanding and anything but dry.
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